Description
Peanut Butter and Jelly Banana Bread combines three classic flavors into one incredibly moist, nostalgic loaf. Ripe bananas, creamy peanut butter, and fruity jam swirl together in tender, sweet bread that’s perfect for breakfast, snacks, or dessert. This easy recipe uses simple pantry ingredients and creates beautiful ribbons of PB&J throughout every slice.
Ingredients
Banana Bread Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled (can substitute with vegetable oil)
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed, about 1½ cups (the spottier, the better)
- ½ cup sour cream or plain yogurt, optional but recommended for extra moisture (Greek yogurt works great)
Swirl Add-Ins
- ½ cup creamy peanut butter, at room temperature (crunchy works too if you prefer texture)
- ¾ cup fruit jam or jelly (grape, strawberry, raspberry, or your favorite flavor)
Optional Toppings
- Sliced bananas
- Chopped peanuts or peanut butter chips
- Extra swirl of peanut butter
- Coarse sugar or cinnamon sugar for sprinkling
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, or line it with parchment paper, leaving an overhang on the sides for easy removal after baking.
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this aside.
In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and slightly fluffy. Add the eggs and vanilla extract, stirring until the mixture is well blended and lighter in color. Fold in the mashed bananas and sour cream (if using), mixing until just combined
Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a rubber spatula until just combined. Don’t overmix—stop as soon as you no longer see streaks of flour.
Pour half of the banana bread batter into your prepared loaf pan and spread it evenly. Drop spoonfuls of peanut butter and jam randomly over the batter—don’t worry about being perfect. Pour the remaining batter on top, then use a butter knife or skewer to gently swirl the peanut butter and jam through the batter in a figure-8 or zigzag motion.
If desired, arrange sliced bananas on top of the batter, sprinkle with chopped peanuts, and dust with coarse sugar or cinnamon sugar for extra crunch and sweetness.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). If the top starts browning too quickly around the 40-minute mark, tent the loaf loosely with aluminum foil to prevent burning while the center finishes baking.
Let the bread cool in the pan on a wire rack for 10–15 minutes. This resting time helps it set and makes it easier to remove. Use the parchment overhang to lift it out, or carefully invert onto the rack, then flip right-side up. Let it cool completely before slicing for the cleanest cuts—warm bread is delicious but crumbly.
Notes
- Don’t overmix the batter: Stir until you just can’t see dry flour anymore—overmixing develops gluten and makes tough bread.
- Warm your peanut butter: Microwave it for 10-15 seconds to make it more swirl-friendly and easier to drop into the batter.
- Test doneness properly: Insert a toothpick into the center, not through a peanut butter swirl, which will look wet even when the bread is done.
- Use parchment sling: Cut parchment wider than your pan so it hangs over the edges—makes removal foolproof.
- Prevent sinking toppings: Toss banana slices or nuts lightly in flour before adding them on top so they don’t sink.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg